You may know, if we are connected on Instagram or Facebook, that we just moved to Marrakech, Morocco. Something that was “on the pipe” for the last couple of months but as you can imagine I prefer to play safe and not share the news until it really happened. My husband is taking over the pastry team of Marrakech´s grande dame.
One more time folding clothes into their tiniest version to hopefully make fit all into a 23 kg suitcase but this time as much as I adore to travel, well, I´m exhausted. You know, I have been literally living in a suitacse for the last 9 months so finally reached my limits. I want a home. Gratefully, we´re in the right direction to that.
Without a home the idea of a kitchen is just a remote memory.
So, how about to share some news and my March faves?
I should start this post apologizing for the lack of blog publishing but instead lets´focus on the bright side of life. Shall we?. Let´s talk about making and eating cacahuates enchilados (spicy peanuts) while sipping cervezas by the pool. So, yeah, let´s stay basic. This recipe is a simple one, like seriously simple but so delicious you will eat this by handfuls. It´s salty and spicy and so open for twists or additions in terms of chilies or spices. Hope you play along.
In my (mexican) family we tend to eat this during weekend´s parriladas (bbq) as a botana (finger food) to whet the appetite. I suggest to also pair them with long conversations over a lounge chair. They go terribly well with watermelon & coconut slushies, agua de horchata (cinammon rice milk) or Palomas.
More often than not, readers, friends and connections, send emails asking my top recommendations for where to eat good and pas cher in Paris. That already is a paradox you may think, cheap good food in the City of Lights?. Well, happy to inform there are places in old Lutèce, where for a decent price you eat like a prince.
Here some of them.
Arroz al coco was some sort of experiment I prepared when I was back at home during the past vacay in Mexico. Although hard to believe, in my hometown this dish is not very common so neither my parents or I had any idea if this was indeed a good plan. Nonetheless, I embarked on the task of making a mix of mexican and asian culinaria.